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Article: Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions

TitleCell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions
Authors
Issue Date2014
PublisherInforma Healthcare. The Journal's web site is located at http://www.tandf.co.uk/journals/titles/09637486.asp
Citation
International Journal of Food Sciences and Nutrition, 2014, v. 65 n. 8, p. 937-941 How to Cite?
AbstractThe present investigation examined the effects of supplementation of milk peptide fractions produced by enzymatic hydrolysis on the fermentation of reconstituted skim milk (RSM). Changes in pH, cell growth, proteolytic activity, and angiotensin-converting enzyme (ACE)-inhibitory activity were monitored during fermentation of RSM by pure cultures of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus. The study showed that supplementation with peptide fractions of different molecular weights did not significantly affect the bacterial growth in RSM. All bacteria showed an increased proteolytic activity in RSM supplemented with large peptides (>10 kDa), and L. helveticus in general exhibited the highest proteolytic activity among the bacteria studied. The ACE-inhibitory activity was observed to be the maximum in RSM supplemented with larger peptides (>10 kDa) for all bacteria. The results suggest that proteolysis by bacteria leads to increased production of ACE-inhibitory peptides compared to the supplemented peptides produced by enzymatic hydrolysis.
Persistent Identifierhttp://hdl.handle.net/10722/204831
ISSN
2015 Impact Factor: 1.451
2015 SCImago Journal Rankings: 0.536

 

DC FieldValueLanguage
dc.contributor.authorGandhi, A-
dc.contributor.authorShah, NP-
dc.date.accessioned2014-09-20T00:42:52Z-
dc.date.available2014-09-20T00:42:52Z-
dc.date.issued2014-
dc.identifier.citationInternational Journal of Food Sciences and Nutrition, 2014, v. 65 n. 8, p. 937-941-
dc.identifier.issn0963-7486-
dc.identifier.urihttp://hdl.handle.net/10722/204831-
dc.description.abstractThe present investigation examined the effects of supplementation of milk peptide fractions produced by enzymatic hydrolysis on the fermentation of reconstituted skim milk (RSM). Changes in pH, cell growth, proteolytic activity, and angiotensin-converting enzyme (ACE)-inhibitory activity were monitored during fermentation of RSM by pure cultures of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus. The study showed that supplementation with peptide fractions of different molecular weights did not significantly affect the bacterial growth in RSM. All bacteria showed an increased proteolytic activity in RSM supplemented with large peptides (>10 kDa), and L. helveticus in general exhibited the highest proteolytic activity among the bacteria studied. The ACE-inhibitory activity was observed to be the maximum in RSM supplemented with larger peptides (>10 kDa) for all bacteria. The results suggest that proteolysis by bacteria leads to increased production of ACE-inhibitory peptides compared to the supplemented peptides produced by enzymatic hydrolysis.-
dc.languageeng-
dc.publisherInforma Healthcare. The Journal's web site is located at http://www.tandf.co.uk/journals/titles/09637486.asp-
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition-
dc.rightsInternational Journal of Food Sciences and Nutrition. Copyright © Informa Healthcare.-
dc.titleCell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions-
dc.typeArticle-
dc.identifier.emailShah, NP: npshah@hku.hk-
dc.identifier.authorityShah, NP=rp01571-
dc.identifier.doi10.3109/09637486.2014.945154-
dc.identifier.pmid25095898-
dc.identifier.hkuros239874-
dc.identifier.volume65-
dc.identifier.issue8-
dc.identifier.spage937-
dc.identifier.epage941-
dc.publisher.placeUnited Kingdom-

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